Chicken Paprika
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 lbs. boneless skinless chicken breasts | |
| 1/2 cup all-purpose flour | |
| 3 tablespoons olive oil | |
| 1 1/2 cup chopped onion | |
| 2 teaspoons garlic powder | |
| 2 tablespoons paprika | |
| 2 1/2 cups low salt chicken broth | |
| 8 oz. light cream cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Rinse chicken pieces in cold water and coat with flour. | |
| 2 | Heat olive oil in large skillet or Dutch oven and brown chicken. Remove chicken from pan and set aside. | |
| 3 | Lower heat under skillet and add onions and garlic. | |
| 4 | Sauté until translucent; then add paprika. Cook for 1 minute. | |
| 5 | Return chicken to pan and stir to coat with paprika mixture. Add chicken broth and cream cheese. | |
| 6 | Cover and simmer approximately 45 minutes, stirring chicken occasionally while cooking. | Cook until internal temperature reaches 165°F. |
Posted in Chicken Dinner Recipes
